Winery AchkarrenAchkarrer Castellberg Weissburgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Achkarrer Castellberg Weissburgunder from the Winery Achkarren
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Achkarrer Castellberg Weissburgunder of Winery Achkarren in the region of Baden is a with a nice freshness.
Food and wine pairings with Achkarrer Castellberg Weissburgunder
Pairings that work perfectly with Achkarrer Castellberg Weissburgunder
Original food and wine pairings with Achkarrer Castellberg Weissburgunder
The Achkarrer Castellberg Weissburgunder of Winery Achkarren matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of cod brandade without potatoes, fried squid or raclette-style gratin.
Details and technical informations about Winery Achkarren's Achkarrer Castellberg Weissburgunder.
Discover the grape variety: Ruby seedless
Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.
Informations about the Winery Achkarren
The Winery Achkarren is one of of the world's great estates. It offers 90 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
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The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
